Inniskillin Reserve Cabernet Franc Icewine (375ml)
Niagara Peninsula,
CANADA
$110. 00
Bottle
$1320.00 Dozen
Notes sourced from Inniskillin
Excellent conditions in the 2015 growing year set the Icewine grapes up for success. With a few freeze/thaw occurrences throughout the winter months the sugar levels and flavour concentrations were at their peak just prior to the Icewine grape harvest. The consistent frigid weather allowed us to reach our optimum harvesting temperature which enables us to maintain our high quality standards with the desired sugar levels and acidities in good balance. January 4th, 2016 brought ideal temperatures of -10º C to begin Inniskillin’s thirty-second Icewine harvest. One of the quickest on record, Vineyard Director Gerald Klose and Winemaker Bruce Nicholson began early morning and finished picking all estate fruit and receiving all grower fruit by the end of the day January 5th.
Tasting notes: Characteristics of ripe strawberry, raspberry and rhubarb dominate the nose while the palate shows a robust concentration of red fruits as well, complemented by a perfectly balanced acidity. Residual sugar 235 g/l.
9.5% alcohol
Excellent conditions in the 2015 growing year set the Icewine grapes up for success. With a few freeze/thaw occurrences throughout the winter months the sugar levels and flavour concentrations were at their peak just prior to the Icewine grape harvest. The consistent frigid weather allowed us to reach our optimum harvesting temperature which enables us to maintain our high quality standards with the desired sugar levels and acidities in good balance. January 4th, 2016 brought ideal temperatures of -10º C to begin Inniskillin’s thirty-second Icewine harvest. One of the quickest on record, Vineyard Director Gerald Klose and Winemaker Bruce Nicholson began early morning and finished picking all estate fruit and receiving all grower fruit by the end of the day January 5th.
This unique Canadian product was harvested at the height of Canada’s crisp winter. Naturally frozen on the vine and then picked when the temperature drops to a frigid -10°C. Only a few drops of concentrated nectar can be squeezed from each bunch. Pressed immediately, the viscous juice was cold settled for 7 days before racking and inoculating. Fermented cool for approximately 21 days the resulting wine was filtered and transferred to a stainless steel tank to await bottling.
Tasting notes: Characteristics of ripe strawberry, raspberry and rhubarb dominate the nose while the palate shows a robust concentration of red fruits as well, complemented by a perfectly balanced acidity. Residual sugar 235 g/l.
9.5% alcohol